Portuguese Egg Pudding Recipes

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PORTUGUESE EGG TARTS



Portuguese Egg Tarts image

Way better than normal egg tarts. Will be gone within seconds.

Provided by vivienw

Categories     World Cuisine Recipes     European     Portuguese

Time 1h

Yield 12

Number Of Ingredients 9

cooking spray
1 (11 ounce) package pie crust mix (such as Betty Crocker®)
3 tablespoons cold butter, cubed
⅓ cup ice cold water
4 egg yolks
⅓ cup white sugar, or to taste
⅓ cup heavy cream
⅓ cup milk
3 drops vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  • Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
  • Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
  • Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
  • Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 19.7 g, Cholesterol 85.5 mg, Fat 15 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6 g, Sodium 221.9 mg, Sugar 5.9 g

PORTUGUESE EGG PUDDING



Portuguese Egg Pudding image

This pudding is tasty and similar to a custard.

Provided by J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time 1h10m

Yield 8

Number Of Ingredients 9

½ teaspoon butter
12 egg yolks
1 egg white
1 cup white sugar
¼ cup hot water
1.3 cups white sugar
½ cup hot water
1 cinnamon stick
1 lemon peel

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat butter, egg yolks and egg white until smooth. Set aside.
  • In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
  • In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.

Nutrition Facts : Calories 307 calories, Carbohydrate 58.9 g, Cholesterol 307.9 mg, Fat 6.9 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 20.8 mg, Sugar 57.7 g

EGGS PORTUGAL



Eggs Portugal image

Make and share this Eggs Portugal recipe from Food.com.

Provided by Canadian Jane

Categories     Brunch

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs small breakfast sausage links, cut up
8 slices bread, no crusts, cubed
3/4 lb cheddar cheese, grated
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10 ounce) can mushroom soup
1 (10 ounce) can mushrooms, drained
1/4 cup dry vermouth (or white wine)

Steps:

  • Fry sauage.
  • Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
  • Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
  • Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
  • Enjoy!

MOLOTOFF (UNIQUE PORTUGUESE MERINGUE PUDDING)



Molotoff (Unique Portuguese Meringue Pudding) image

This is one of the most delicious puddings I have ever ate in my whole life, and what I love most about it is that it's extremely easy! It does not require special techniques :o) The only thing tricky about it is removing it from it's pan without breaking it... But after a while, you'll end up developing your own little tricks. I hope that anyone that tries this recipe enjoys it as much as I do!

Provided by Zininha

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

5 -6 cups water
12 egg whites (room temperature)
12 tablespoons sugar (1 for each egg you are using)
4 tablespoons caramel sauce
2 cups caramel sauce

Steps:

  • Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
  • Using the 2 cups of caramel sauce, grease a tube pan.
  • To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
  • Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
  • (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
  • Place the meringue into the caramel-greased tube pan.
  • Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
  • Place the tube pan inside the roaster over the boiling water and place it in your oven.
  • Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
  • Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
  • Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
  • Enjoy!

Nutrition Facts : Calories 447.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 550.4, Carbohydrate 108.2, Fiber 1.1, Sugar 25.6, Protein 9.1

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